Force carbonating using pub gas 60/40?

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Force carbonating using pub gas 60/40?

Postby CraftyTim » Tue Dec 12, 2017 12:54

Anyone using 60/40 to force carbonate kegs? I have plenty of experience with pure CO2, but never given a thought to 60/40 (60% CO2, 40% Nitrogen), I also see there is 70/30 but I understand that only contains 30% CO2 so is probably not suitable.

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Re: Force carbonating using pub gas 60/40?

Postby jaroporter » Tue Dec 12, 2017 15:24

really depends what you want to do with it as to which is most suitable. why are you thinking of 60/40 as opposed to regular co2?
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Re: Force carbonating using pub gas 60/40?

Postby CraftyTim » Tue Dec 12, 2017 19:28

jaroporter wrote:really depends what you want to do with it as to which is most suitable. why are you thinking of 60/40 as opposed to regular co2?


Well partly because I swapped one of my CO2 bottles on a whim, thinking I should just 'do it' and then thought about it afterwards :D but also because I enjoy a low carb 'cask' pint of ale and have almost achieved it by experimenting with CO2 and long lines, but flow can suffer a bit so the pressure needs to increase and then the carb level increases. Having read a bit more, then it seems that most people carb with CO2 and then serve with a mix gas. I also enjoy Wheat beers, so I'm thinking that high CO2 vols served with mixed gas could achieve the same as thinner longer lines?

Has anyone produced a carb table for pub gas mixes, similar to the CO2 tables?

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Re: Force carbonating using pub gas 60/40?

Postby jaroporter » Tue Dec 12, 2017 20:20

:lol:

i don't know of any carbonation chart for mixed gas but you can work it out from the regular co2 one. decide on the amount of co2 you want dissolved and note the pressure. 60-40 is 3/5th co2 so you need to set the mix reg at [desired co2 pressure] divided by 0,6.

i know american sites recommend mixed gas for cask conditioned style beer but from what i read they're usually thinking that something like boddies or guinness will get them there. i wonder if your low pressure and long beer lines and slow pour just mean that a lot more co2 has come out of solution before you drink it, so getting more like cask? if i'm trying to get cask out of a co2 keg i usually carbonate as low as possible and then draw off a flagon a coupla hours before i want to drink it to let it breathe/offgas. not ideal for a quick pint but the ale is perfect.

i'm not sure i follow how it would benefit the wheat beer? usually people are wanting to reduce the serving pressure of wheatbeers on a homebrew level (as opposed to bars where they might have a long line run).

i don't have mixed, but separate co2 and n2, so for nitro beers i do carbonate first with co2 then dispense with n2. my rudimentary knowledge of gas science is that eventually the beer will go flat if not topped up with co2, but practically it's not much of an issue and easy to juggle the lines if needed.
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Re: Force carbonating using pub gas 60/40?

Postby CraftyTim » Tue Dec 12, 2017 23:28

After all that, I realised I needed a female Nitrogen reg, so my CO2 regs can't be used, doh! Hopefully will be able to change the bottle back to CO2 tomorrow!

Back to 'traditional' methods of carbonation - cheers anyway :cheers:

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Re: Force carbonating using pub gas 60/40?

Postby BarnsleyBrewer » Wed Dec 13, 2017 08:52

I carbonate all my beers with 70/30 to get a good head without them being too gassy.
You need a good container tho like a corny or Sankey to handle the pressure.

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Force carbonating using pub gas 60/40?

Postby LeeH » Sat Dec 16, 2017 19:00

I have both but only use the 70/30 mix when wanting a cream flow beer.

Force carbing with it would just be more expensive wouldn't it? The bottles cost more and you would have to use more.

I think it's also used for non creamflow beers on long beer lines to maintain the flow without over carbonation.


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